This is a quick stir fry I made before I left on my trip south.
- Very hot skillet
- 1/4 stick butter (or your preference)
- 1 sliced onion/4 shallots
- +-15 shishito peppers
- 1 bell pepper, sliced
- 1 zucchini, julienned
- 1 bunch chopped kale
- 4 cloves garlic, chopped
- Ground salt and pepper
- Taco seasoning
Stir fry in order of each veg adding new veg after about 2 minute intervals.
Turn off stove as soon as it looks ready, as your pan will continue to cook the veg.
I served this with roasted squash – diced, rolled in garam masala, garlic, turmeric, cumin and chili flakes, olive oil and roasted 45 minutes in the oven.
Served up with a rib eye steak!